Linguine with Red Cabbage

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 medium red onions, very thinly sliced
• 4 garlic cloves, minced
• 2 pounds red cabbage, thinly sliced (8 cups)
• 1 pound linguine
• Salt and freshly ground pepper
• 1 cup Greek feta cheese, crumbled (4 ounces
• Directions
• 1. In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.
  2. Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
  3. Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta and serve.
  NOTES One Serving 388 cal, 15 gm fat, 3.9 gm sat fat, 54 gm carb, 4.8 gm fiber.
  
  
  Source

Green Lentil Curry

Ingredients

• 1 teaspoon finely grated ginger
• 1 garlic clove, mashed to a paste
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 3 tablespoons canola oil
• 1/4 teaspoon cumin seeds
• 1 small shallot, minced
• 1 tablespoon tomato paste mixed with 1 tablespoon of water
• 1 1/4 cups dried green lentils
• 1/4 teaspoon ground turmeric
• 4 ounces green beans, cut into 3/4-inch lengths
• 4 ounces kale, stemmed and leaves finely chopped
• 1 medium carrot, thinly sliced
• 1 cup finely chopped cilantro
• 1/2 teaspoon cayenne pepper
• Salt

Directions

1. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
2. In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.

SERVE WITH Steamed basmati rice, warm naan and plain yogurt.

Source

Red Curry Peanut Noodles

Ingredients

• 3/4 pound whole-wheat spaghetti
• 1/2 cup smooth peanut butter
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon red curry paste
• 1/3 cup veggie stock
• 1/4 cup plus 2 tablespoons packed cilantro leaves
• Kosher salt
• 1 cup mung bean sprouts (2 1/2 ounces)
• 2 scallions, white and green parts quartered and thinly sliced lengthwise
• 1 carrot, coarsely grated
• 1/3 cup salted, roasted peanuts, coarsely chopped
• Lime wedges, for serving

Directions

1. In a large pot of boiling salted water, cook the spaghetti until it is al dente. Drain the spaghetti and rinse under cold water until cool. Drain very well.
2. Meanwhile, in a food processor, combine the peanut butter with the lime juice, red curry paste, stock and 1/4 cup of the cilantro leaves and puree. Season the sauce with salt.
3. In a large bowl, toss the spaghetti with the peanut sauce, bean sprouts, scallions and carrot until well coated. Season with salt. Transfer to bowls and sprinkle with the remaining cilantro leaves and the peanuts. Serve with lime wedges.

Source

Fusilli with Creamed Leek and Spinach

Ingredients

• 3/4 pound fusilli
• 1 1/2 tablespoons extra-virgin olive oil
• 1 large leek, white and light green parts only, thinly sliced
• 1 cup heavy cream
• 4 cups packed baby spinach (4 ounces), coarsely chopped
• 1/2 cup lightly packed basil leaves, finely chopped
• Kosher salt and freshly ground pepper

Directions

1. In a large pot of boiling salted water, cook the fusilli until al dente, then drain.
2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.
3. Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil and toss. Season with salt and pepper. Spoon the fusilli into bowls and serve.

Source

Free-Form Sausage-and-Three-Cheese Lasagna

Ingredients

• 1/2 pound lasagna noodles
• 3 tablespoons extra-virgin olive oil, plus more for tossing
• 1/2 pound sweet Italian veggie sausage
• 1 cup water
• 4 large garlic cloves, thinly sliced
• One 28-ounce can whole tomatoes, chopped and juices reserved
• Salt and freshly ground pepper
• Freshly grated Parmigiano-Reggiano cheese
• 1/2 pound fresh mozzarella, cut into 8 pieces
• 6 ounces Italian Fontina, cut into 8 pieces
• 2 tablespoons unsalted butter, softened
• 1/4 cup thinly sliced basil leaves

Directions

1. Preheat the oven to 425°. In a large pot of boiling salted water, cook the lasagna noodles until almost tender, about 5 minutes. Drain and transfer the noodles to a bowl of cold water and let stand for 2 minutes, then drain. Pat the noodles dry. Transfer to a bowl and toss with olive oil.
2. In a medium skillet, heat the olive oil. Add the veggie sausage, water, garlic and tomatoes with their juices and cook over moderate heat for 10 minutes, stirring occasionally. Simmer the sauce over moderate heat until thickened, about 12 minutes.
3. In a well-buttered, 9-by-13-inch ceramic baking dish, arrange 3 lasagna noodles in different directions in the dish, leaving about 2 inches of overhang. Spoon a scant 1/4 cup of the tomato sauce over each lasagna noodle and sprinkle with a little grated Parmigiano-Reggiano cheese. Set a piece of mozzarella and Fontina on each lasagna noodle and add a few chunks of sausage. Fold the overhanging lasagna noodles on top of the cheese and sausage. Repeat the process with the remaining lasagna noodles, tomato sauce, mozzarella, Fontina and sausage, sprinkling with a little more Parmigiano-Reggiano cheese. Brush the softened butter on any bare pasta and curly edges and sprinkle with Parmigiano-Reggiano.
4. Bake the lasagna on the top rack of the oven for 20 minutes, until the sauce starts to bubble. Raise the oven temperature to 450° and bake for about 7 minutes longer, until the top is richly browned. Let the lasagna rest for about 10 minutes, then scatter the sliced basil on top, cut into squares and serve.

Source

Black Bean Burgers

Ingredients

• 1 1/4 cups dried black beans, rinsed and picked over, then soaked for 4 hours and drained
• Kosher salt
• 3 1/2 tablespoons extra-virgin olive oil
• 1/3 cup farro
• 1 small onion, finely diced
• 1/4 teaspoon crushed red pepper
• 1 garlic clove, minced
• 2 large eggs, lightly beaten
• 1 cup coarse fresh bread crumbs
• 1/4 cup chopped basil
• 1/4 cup chopped cilantro
• 1/4 teaspoon freshly ground pepper
• Vegetable oil, for sautéing
• 8 toasted buns
• Smoky Red Pepper Spread and thickly sliced red onions, for serving

Directions

1. In a saucepan, cover the beans with 2 inches of water. Simmer over moderately low heat, stirring occasionally, until tender, about 1 hour; add water as needed to keep the beans covered by 2 inches. When the beans are tender, season them with salt and let stand for 5 minutes; drain.
2. Meanwhile, in a saucepan, heat 1/2 tablespoon of the olive oil. Add the farro and cook over moderately high heat, stirring, 2 minutes. Add 1 1/2 cups of water and a pinch of salt and bring to a boil. Cover and simmer until the grains are al dente, 30 minutes.
3. In a small skillet, heat the remaining 3 tablespoons of olive oil. Add the diced onion and cook over moderate heat until softened. Add the crushed red pepper and garlic and cook until fragrant, 2 minutes.
4. In a food processor, pulse all but 1/2 cup of the beans to a chunky puree; transfer to a bowl. Fold in the remaining 1/2 cup of beans, the farro, the onion mixture, eggs, bread crumbs, basil, cilantro, pepper and 1 teaspoon of salt. Form the mixture into 8 patties. Cover and refrigerate for 30 minutes.
5. In a large, nonstick skillet, heat 1/8 inch of vegetable oil. Add the burgers and cook over moderate heat, turning once, until browned and heated through, about 6 minutes. Transfer the burgers to the buns. Top with the Smoky Red Pepper Spread and the onion slices, close the burgers and serve.

Make Ahead

The burgers can be prepared through Step 4 and refrigerated overnight.

Source

Chik'n Pot Pies with Puff Pastry

INGREDIENTS

1 package (17.3 oz.) frozen puff pastry, thawed

1 1/3 cups chopped onions

1 cup sliced carrots

1 cup chopped celery

2 tablespoons butter or margarine

2 1/2 cups vegetable broth, divided

1 cup fresh or frozen peas

1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves

1 package MorningStar Farms® Meal Starters® Chik'n Strips

1 cup sliced zucchini

1/4 teaspoon pepper

1/4 cup all-purpose flour

DIRECTIONS

1. Measure dimensions of six 1 1/4- to 1 1/2-cup casseroles or custard cups. On lightly floured surface roll each sheet of pastry into a 16 x 12-inch rectangle. Cut pastry into 6 pieces, each piece should measure 1 inch larger than the dimensions of the casseroles. Stack pastry pieces on plate, layering wax paper between each piece. Cover with plastic wrap. Refrigerate.
2. In large saucepan cook onions, carrots and celery in butter until onion is tender. Stir in 2 cups of the broth, peas and thyme. Bring to boiling; reduce heat. Simmer, covered, for 3 to 4 minutes or until peas are tender. Add MORNINGSTAR FARMS MEAL STARTERS CHIK'N STRIPS, zucchini and pepper. Cook, covered, over medium-high heat about 3 minutes or until heated through, stirring occasionally.
3. In small bowl whisk together remaining broth and flour. Stir into vegetable mixture. Bring to boiling, stirring constantly. Boil for 1 minute. Spoon into casseroles.
4. Place one pastry piece on top of each casserole. Press overhanging pastry firmly against side of each casserole. Cut a few slits in top of pastry to allow steam to escape. Bake at 400°F for 20 to 25 minutes or until pastry is puffed and golden brown.

Source

Roasted Fall Vegetable and Ricotta Pizza

Ingredients

• Olive oil, for baking sheet and drizzling
• Flour, for dusting surface
• 1 pound store-bought pizza dough, fresh, or thawed if frozen
• 8 ounces part-skim mozzarella cheese, grated (about 2 cups)
• 6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and coarsely cut
• 1 cup part-skim ricotta cheese
• 1 tablespoon fresh rosemary leaves, (optional)
• Coarse salt and ground pepper

Directions

1. Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
2. On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
3. Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.

Source

Fried Tofu with Spicy Ginger-Sesame Sauce

Ingredients

1. 2 1/2 tablespoons soy sauce
2. 1 tablespoon sugar
3. 1 tablespoon Korean red pepper flakes or 2 teaspoons crushed red pepper
4. 1 large garlic clove, very finely chopped
5. 1/2 tablespoon toasted sesame oil
6. 2 teaspoons finely grated fresh ginger
7. 1 teaspoon toasted sesame seeds
8. One 14-ounce container firm tofu
9. Vegetable oil, for frying
10. 1 scallion, thinly sliced
11. Steamed rice, for serving

Directions

1. In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.
2. Slice the tofu crosswise into 8 thin slabs. Dry the tofu with paper towels, pressing until no moisture remains.
3. In a large skillet, heat 1/4 inch of oil until shimmering. Add the tofu and cook over moderate heat, turning once, until browned and crisp, about 8 minutes per side. Drain on paper towels. Spoon the sauce over the fried tofu and sprinkle with the scallion. Serve with steamed rice.

Source

Gnocchi with Wild Mushrooms

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 pounds mixed wild mushrooms, stemmed if necessary and thickly sliced (10 cups)
• 2 shallots, minced
• ¼ cup dry vermouth
• ¾ cup veggie broth
• ½ cup heavy cream
• 1 teaspoon chopped thyme
• Salt and freshly ground pepper
• 2 pounds fresh or frozen prepared gnocchi
• 6 tablespoons freshly grated Parmesan cheese
• 1 teaspoon white truffle oil (optional)

Directions

1 Preheat the broiler. In a large ovenproof skillet, heat the olive oil with the butter. Add the mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes. Add the vermouth and cook until evaporated. Add the stock, cream and thyme, season with salt and pepper; bring to a boil.

2 Meanwhile, in a large pot of boiling salted water, cook the gnocchi until they float to the surface, about 3 minutes. Drain well. Add the gnocchi to the mushrooms and simmer, stirring, for 1 minute. Stir in ¼ cup of the Parmesan and sprinkle the remaining 2 tablespoons of Parmesan on top.

3 Broil the gnocchi 6 inches from the heat for 2 to 3 minutes, until golden and bubbling. Drizzle with truffle oil and serve.

Source

Chik'n Tortilla Casserole

Ingredients

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup

1 can (4.5 oz) chopped green chiles

1 container (8 oz) fat-free sour cream

1/2 cup fat-free (skim) milk

1 1/2 teaspoons chili powder

1/2 teaspoon ground cumin

2 1/2 cups shredded cooked chicken breast

8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces

1 medium green bell pepper, chopped (1 cup)

1 large tomato, chopped (1 cup)

1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream, milk, chili powder and cumin until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.

2. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

Source

Corn Dog Muffins

Ingredients

• 2 (8.5 ounce) packages corn bread mix
• 1 Tablespoon brown sugar
• 2 large eggs
• 1 1/2 cups milk
• 9 whole veggie dogs, diced
• 1 cup grated cheddar cheese
• ketchup, mustard, sour cream, honey mustard (for dipping)

Directions

1. Preheat oven to 400°F. Lightly grease mini muffin tins.
2. In a large bowl, stir together cornbread mix and brown sugar. In a small bowl whisk together eggs and milk, and then stir into dry mixture until moistened. Mix in hot dogs and cheese.
3. Spoon a good Tablespoonful into muffin tins, making sure you get some hot dog in each spoonful.
4. Bake 10 to 12 minutes, or until golden brown. Let cool for about 10-15 minutes in the pan before removing. For easy removal, cut around outsides of the muffins, then tip upside down onto a large cutting board & urge the muffins out using a knife to tap the bottoms of the muffin tins. They should slide right out.
5. Serve warm with desired dipping sauces.

Stuffed Pumpkins

Ingredients

• 1 pumpkin, 2½ to 3 pounds
• Salt and freshly ground pepper
• ¼ pound stale bread, thinly sliced and cut into ½-inch chunks
• ¼ pound cheese, such as Gruyère, Emmenthal, cheddar or a combination, cut into ½-inch chunks
• 2 to 4 garlic cloves (to taste)--split, germ removed and coarsely chopped
• ¼ cup snipped fresh chives or sliced scalions
  
• 1 tablespoon minced fresh thyme
  
• ⅓ cup heavy cream
• Pinch of freshly grated nutmeg

Directions

1. Place a rack in the center of the oven and preheat to 350°. Line a baking sheet with a silicone baking mat or parchment paper.* Using a very sturdy knife, cut a cap out of the top of the pumpkin (like a Halloween jack-o’-lantern) by working your knife around the top in a circle at a 45° angle. Cut out a large enough cap to make it easy to work inside the pumpkin. Remove the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper and put it on the baking sheet.
2. In a large bowl, toss the bread, cheese, garlic, bacon and herbs together. Season with salt and pepper to taste and pack the mixture into the pumpkin. The pumpkin should be well filled (you might have a little too much filling or you might need to add to it). In a small bowl, stir the cream and the nutmeg together, seasoning the mixture with salt and pepper, then pour it into the pumpkin (again, you might have too much or too little--the ingredients should not swim in cream but they should be nicely moistened).
   
3. Put the cap in place and bake the pumpkin for 90 minutes. Remove the cap and return to the oven for another 20 to 30 minutes, until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Remove the pumpkin very carefully (it will be heavy, hot and wobbly) and place it on the table or transfer it to a platter. To serve, either spoon out portions of the filling and pumpkin meat, or dig into the pumpkin meat with a large spoon and mix it into the filling before spooning out portions.
   

Nutty Meatless Loaf

Yum...this is great! From BHG, 2010
Ingredients

• 1-1/4 cups dry red or yellow lentils
• 2 medium carrots, shredded
• 3/4 cup snipped dried apricots and/or golden raisins
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1-1/2 tsp. garam masala or 2 tsp. Jamaican jerk seasoning
• 2 cloves garlic, minced
• 1 Tbsp. vegetable oil
• 3 eggs, lightly beaten
• 1-1/2 cups cooked brown rice
• 3/4 cup pecans, toasted and chopped
• 1/2 cup mango chutney
• 1/4 cup chopped red sweet pepper
• 1/4 cup chopped peeled fresh mango
• Cilantro leaves (optional)

Directions

1. Preheat oven to 350 degrees F. In medium saucepan bring 3 cups water and lentils to boiling; reduce heat. Cover; simmer 10 to 15 minutes or until tender. Drain; set aside.

2. In 10-inch skillet cook carrots, apricots, onion, celery, garam masala, and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally.

3. In large bowl combine eggs, cooked lentils, carrot mixture, brown rice, 2/3 cup of the nuts, half the chutney, and 1 tsp. salt.

4. Firmly press lentil mixture into a greased 9- or 9-1/2-inch deep-dish pie plate. Bake, uncovered, 25 minutes. In small bowl combine remaining chutney with sweet pepper, mango, and remaining nuts.

5. Evenly spoon chutney mixture on loaf. Bake 10 minutes more or until chutney mixture is heated through (loaf should read 160 degrees F). Sprinkle with cilantro leaves. Let stand 15 minutes; cut in wedges to serve. Makes 8 servings.

Stuffed Pasta Shells

Prep Time:30 min
Start to Finish:55 min
makes:4 servings

16 uncooked jumbo pasta shells
1 teaspoon Italian seasoning
1/2 teaspoon fennel seed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups sliced fresh portabella mushrooms
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 cup fat-free cottage cheese
1/4 cup fat-free egg product
2 cups tomato pasta sauce
1/4 cup shredded Parmesan cheese
1. Heat oven to 350°F. Cook and drain pasta as directed on package, omitting salt.
2. In 10-inch nonstick skillet skillet, cook mushrooms, onion, garlic, Italian seasoning, fennel, salt and pepper over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender. Stir cottage cheese and egg product into mushroom mixture.
3. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon about 1 tablespoon mixture into each pasta shell. Place in baking dish. Spoon pasta sauce over shells.
4. Cover with foil. Bake 20 to 25 minutes or until hot. Sprinkle with Parmesan cheese.

Penne with Vegetables in Tomato-Basil Sauce

Prep Time:5 min
Start to Finish:20 min
makes:4 servings

2 cups uncooked penne pasta (6 oz)
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 cup shredded carrot
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano (or other variety), undrained
1 can (8 oz) tomato sauce
1 small zucchini, thinly sliced (1 cup)
1/2 teaspoon dried basil leaves
2 tablespoons chopped fresh parsley
1/4 cup shredded Parmesan cheese
1. Cook and drain pasta as directed on package.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.
3. Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese.

Chik'n Curry Casserole

Make ahead
Makes three 1.5 quart dishes

12 oz. bowtie pasta
16 oz lite sour cream
1/2 C shredded Parmesan cheese
2 C shredded cheddar cheese
1 tsp salt 1 tsp pepper
1 tsp chopped garlic
1 tsp curry powder
2 cans cream of mushroom soup
1/2 C milk
3 pkgs (10 oz) Morningstar Farms Chik'n Strips
16 oz frozen broccoli florets

1. Cook pasta, drain. Line bottoms of 1.5 quart casserole dishes with equal portions of pasta.
2. Combine sour cream, Parmesan cheese, 1 1/2 C Cheddar cheese, salt, pepper, garlic, and curry powder.
3. Add soup and milk.
4. Add chicken and broccoli.
5. Spread mixture on top of pasta in equal portions.
6. Sprinkle remaining 1/2 C cheese on top of each dish.

Cook at 350 degrees for 30 minutes. If cooking from frozen, cook 45min-1 hr at 300.

Chik'n and Green Chili Enchiladas

This is one of my current FAVORITES!
8 flour tortillas
1 pkg. Morningstar Farms Chik'n strips (1 2/3 cup cooked chicken breast), finely chopped
3 cups shredded Monterey Jack cheese or white Mexican blend
1 can of green enchilada sauce
1 4oz can of chopped green chilies
¼ cup sour cream
1/4 cup fresh cilantro, chopped
Salsa verde to serve

Mix chik'n, 1.5 cups cheese, cilantro and chopped green chilies in bowl. Mix enchilada sauce and sour cream. Spread ½ cup on bottom of baking dish.

Spoon ½ cup mixture down center of each tortilla. Roll up to close. Set enchiladas, seam down, in baking dish. Pour remaining sauce mixture over the enchiladas. Cover with foil and bake 15 minutes at 425. Uncover and sprinkle with remaining cheese. Bake 8 minutes until cheese melts. Serve with sour cream, salsa verde, and extra cilantro.